A biscuit can take you many places sweet or savory. Today we made homemade biscuits with sausage gravy and for a snack later we split open the leftover biscuits and spread them with sweet butter and organic strawberry jam.
If I had some fresh berries, of any kind, on hand, these biscuits would serve as the shortcake. Topped with plain yogurt or whipped cream, you won't miss the overly sweet Angel Food cake or Twinkie -like sponge cake cups traditionally used for this dessert.
Keep this recipe on hand for any time you need a flaky, buttery, tender counterpart to your sweet or savory inspiration!
My twist on these biscuits is that they are one third whole wheat pastry flour, and I use a food processor to make these in the blink of an eye. I start with frozen butter and cut it into cubes and let it thaw slightly while I assemble the ingredients. If you don't have frozen butter just put a stick in the freezer for a few minutes. I also sour my milk with a tsp of vinegar in place of having to make a special trip to the store for buttermilk when I'm in the mood to make these!
This recipe makes 8 large or 12 small biscuits.
Flaky Wheat Biscuits
2 cups all-purpose flour
1 cup whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup (1 stick) salted butter- frozen
1 cup milk (2%)
1 tsp vinegar
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
Cube butter into about 8 pieces. Mix the teaspoon of vinegar into milk and let stand for about 5 minutes, stirring once or twice.
In a food processor bowl fitted with blade, place all dry ingredients. Pulse a few times to blend. Add the cubed butter and pulse about 8-10 times to incorporate butter. Pour milk in all at once, pulse 2-3 times only until dough barely comes together.
Turn dough out onto a lightly floured board, gently pat dough together to make one mass.
Gently flatten the dough, squaring the edges with your hands until dough is about 3/4" thick. Using a very sharp knife cut dough into 8 or 12 somewhat equal squares.
Arrange on baking sheet and bake 12-15 minutes or until bottoms are golden brown. Check the bottoms for color, the tops will stay pale. These biscuits rise to about 2 inches tall.
If you want taller biscuits, pat dough out to about 1- 1/4" thick and bake slightly longer.
Split and Serve!
....with homemade sausage and tarragon gravy!